Potato Pancakes
Mix together:
4 medium potatoes, grated
1/2 lb tofu, grated (firm or soft tofu will do)
1 medium onion, chopped
1/2 tsp salt
1/4 tsp pepper
2 Tbsp. white flour
1/4 cup parsley, chopped fine (note: using fresh rosemary is a deeeelicious alternative to parsley)
For each pancake, brush a frying pan with oil and heat to medium heat. Spoon about 3/4 cup of the mixture into the pan and flatten to 3/8"-1/2" thick. Fry about 5-7 minutes on each side or until golden brown and crispy. Serve hot with applesauce or ketchup on the side, or top with Sour Creme Dressing.
Source: adapted from "Tofu Cookery" by Louise Hagler
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